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The Head Chef & his team

- fabrice taulier -

Fabrice TAULIER,  arrives in Abbaye with 30 years of experience.
Originary from Cannes, Fabrice Taulier makes his first paces in gastronomy in the kitchen of his grand mother.
With 19, he enters in the prestigious restaurants like  L’Oasis (3*Michelin) in la Napoule, le Royal Gray (2*Michelin) in Gray d’Albion Hôtel à Cannes and in Moulin de Mougins (3* Michelin). Afterwards he joins the parisian kitchens like restaurant Le Paris (2* Michelin) in Lutétia and Jamin (3* Michelin).
In 1994,  he  directs the kitchens of Mas de Candille (1* Michelin).
Since Fabrice Taulier, puts his talent in service of the restaurants of famous five star hotels in Switzerland: Royal Plazza in Montreux, Relais & Châteaux Le Grand Hôtel du Lac in Vevey and  Mirador Kempinski.
He won several awards. Fabrice Taulier he was a Lauréat of Gualtiero Marchesi Awards 2002 and Gold Medal of l’Académie Culinaire de France (Culinary Academy of France)
With the experience and his know-how learned from the famous Chefs like Joël Robuchon, Jacques Chibois and Jacky Fréon, the new Chef of Abbaye de Talloires invites the guest to a delicious gastronomic voyage around the local produce.
For Fabrice Taulier, « the cuisine is sharing of know-how, friendship and generocity which goes together with the seasonal products and products of vicinity».

- The Head Chef’s team -

Pastry Chef
Jauffrey Stienne

After a few years working with the best chefs around Lyon, Jauffrey Stienne has made his own style, inspiring, emotionnal. Through the very essence of each product, he seeks the forgotten flavor, the lost memories of childhood.

Restaurant Manager
Sylvain Bonnafé

His fifth year at the Abbey, Sylvain Bonnafé uses his vast experience gathered from working in prestigious restaurants in Paris and further afield for the benefit of our clients.

Head Sommelier
Charles André Charrier, known as ‘Charly’

The incomparable Sommelier at the Abbey for 11 years now, Charly is an expert in the art of wine which is a passion that he adores to share with others. Whether the occasion is enjoying a meal at the table or during the special wine tasting evenings when all the wine producing regions of France and beyond are enthusiastically explored.

- The Chef’s Menus -